Well despite having twice baked my chocolate cheesecake brownie it was still fairly liquid at room temperature. However the edges had set so I managed to salvage several slices. The general consensus from cake eaters surrounding me is delicious and I'm determined to perfect it. I shall increase the cooking time, but also change the cream cheese from shop brand to philadelphia. A colleague told me she always goes middle of the road with cooking ingredients, but a few things like chocolate and cheese you have to be careful to buy good quality due to water content. On the chilli front, I have a bar of chilli chocolate so will attempt chilli chocolate brownies tomorrow morning and maybe a red chilli infused into dark chocolate for extra vrooom! Ooh la la! Also very exciting my book order for the 'hummingbird bakery cookbook' came in today and their recipes are hard to beat. I spoke to a lady today who said she recently ate a delectable 'cupcake of the day' with an apple tea infusion at The Hummingbird Bakery. How lucky was she?
Create the space and it will be filled.
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